Friday, June 30, 2017

Since we already posted a peach cobbler, I decided to do a peach crisp instead, but I wanted to do a really
crispy crisp, and not the same old crumble style.

I looked at dozens of recipes
online, and came across one from the critically acclaimed, “A Boat, a Whale, & a Walrus,” by Renee Erickson. I did change it up a bit, and tweaked the
procedure, but that’s where the inspiration is from.

I didn’t mention it in the video, but
make sure you put a pan underneath your cobbler as it bakes. I like the heat
getting underneath my dish, so I placed the pan on the rack below, but this
would probably be fine if you just placed the dish directly on the pan.

This technique should work with any,
and all, cobbler-approved fruits, and no matter what you use, it would make a
welcomed addition to anyone’s picnic or cookout. Of course, make sure you have
plenty of vanilla ice cream around, preferably homemade. So, the next time you’re in
possession of some perfectly ripe peaches, I really do hope you give this a try
soon. Enjoy!

46 comments:

Hi chef John, since I'm a cobbler newbie, I would like to ask what fruit substitute can I use for this recipe? Since in my country it is hard to get fresh peaches.. or can I use canned peach? Thanks! As always your recipe is nice!

I like easy. I like simple. I really like yummy. I like formulas that do not require special trips to fancy kitchen gadget stores or a gps to locate that one grocery store in town that carries that imported rare ingredient. THIS IS GREAT.

Chef John, YOU DA MAN!!! I have been following your blog for over two years and I have about 200 of you vids downloaded, many of which I have tried with varying degrees of success. Not through any fault of yours, 99.9% of your recipes that have failed were due to me trying to shortcut something. I am going to make your Peach cobbler tomorrow, it looks wonderful. Once again, YOU DA MAN!!!

Butter dish - just bottom or sides, also? Some recipes define but my question is when they don't how do I know which to do? Why is their a difference? Jim Cary, as the Grinch, would say, "What is the deal?"

Chef John: I just made this today. I made the crisp/batter exactly per your instructions. Are you sure you used self-rising flour and not regular AP flour? Because my crust was like lava! It boiled over the pan with most of it ending up on the cookie sheet.

Chef!Would the crisp top be any less crisp with brown sugar instead of white? I believe the interplay between water and brown sugar is a bit different (i.e. softer cookies with brown sugar). Thanks for a fantastic blog/channel.

I just made this delicious peach dessert and am having my first bites, topped with vanilla bean ice cream. It's divine. I sprinkled a tablespoon of cinnamon sugar over the peaches. It all goes together quickly and fills the house with a luscious aroma as it bakes. You are absolutely right, Chef John, the peaches do not need to be peeled, they just magically incorporate into the filling. I love the intense peachy flavor and the crisp crust with a light, pleasing, chewy bite after the ice cream melts over it. I'll make this for our annual beach gathering in South Carolina, where the peaches call out your name from the roadside stands. Thanks for this great summer recipe.

I made this tonight as a half portion. It is cooling as we speak and it smells amazing! I tweaked the crust a bit and added a dash of cinnamon and nutmeg. I'll let you know how it comes out when we have it for breakfast tomorrow!!

This was easier and more tender than my usual cobbler that includes an egg and requires pre-cooking the filling. I used home-grown strawberries in place of peaches and it was delicious. Thanks Chef John!

I happened to see this recipe just as I had a bunch of peaches getting moldy. I kind of forgot I had bought them. I cleaned them up with a paring knife and made this recipe with the good parts. It came out amazing well. I think I prefer cobbler to pie. That upper crust part was delicious!

Greetings Chef! I'll has ya' done knows dat' I done made me a Crisp Mango Cobbler and it be da' bomb it be dat' darned good! And I also now knows what to do wit' all the cubed up Keit Mango dat' be hibernating in da' back of the freezer in zip-lock baggies. Yippers! Ain't no need for me to go a straying and shaking my neighbors peaches if ya' knows what I means. Thanks! You're da' best!

Not sure what I did wrong but this turned into a soupy mess. Flavor was OK and the crust was crispy but the lower layer was soupy. As I'm writing this comet the cobbler is in the oven for a rescue bake. Hope it works.Leo

I had the same challenge as someone else. Followed instruction, top was crispy but inside was a soupy mess. Interesting. Not certain why but maybe my peaches were too large and I used 5 large peaches. Will try again maybe with some smaller peaches. Tried putting it back inwoven but that didn't help. Oh well, will research and try again. You did have a a recipe for a Lattice top peach pie that you treated with some sugar age got quite a bit of fluid off. Maybe I will consider this step next time. Thanks I do enjoy your videos :-)

Yeah, I got a crispy top and it looked great, but once I dug into it, it was a soupy watery mess underneath, and it was like the peach soup made the underside of the crust just a mixture of wet batter and peach juice. It wasn't very appetizing. I used an 8 inch square glass baking dish that was 2.5 quarts, maybe it was too deep or too much filling? I might try in again in something where the peaches are in a single layer and the batter is spread thinly and just barely covering it.

Made this and it was fabulous, loved the crunch and the dough was perfection. I wanted to print this from allrecipes and the ingredients are different, they have Chinese 5 spice as one of the ingredients, you may want to look into since the reviews are not so fabulous. Cheers.

This may have benfited from a tap-a-tap-a. Wow! Yo! I actually found freestone peaches and it was Fabu. (I added a dash of cinnamon to the mix). I realize a potential reason you prefer hand mixing, too: scraping down sides sucks!